Pineapple Fried Rice - Cuisinart SFP-13 Instruction And Recipe Booklet

This take-out favorite has been simplified for even the most novice
1
garlic clove
1 1-
inch piece fresh ginger
peeled and halved
1
small onion
1-
inch pieces
2
medium carrots
1-
cut into inch pieces
¼
cup grapeseed oil
1
tablespoon sake
4
cups cooked and cooled
jasmine rice
1
cup roasted cashews
(
or raw cashews
¼
teaspoon ground turmeric
¼
teaspoon kosher salt
more to taste
2 ,
large eggs
2
cups chopped pineapple
(
fresh or canned
drained and dried
1
teaspoon fish sauce
1
tablespoon soy sauce
reduced sodium
2 ,
scallions trimmed and thinly
(
sliced white and green parts
MAIN COURSES & SIDES
46

PINEAPPLE FRIED RICE

,
peeled
,
,
cut into
,
peeled and
,
divided
, )
toasted
,
plus
lightly beaten
,
well
)
,
)
of home cooks.
Makes 7 cups
1. Set a large nonstick skillet, or wok, over medium-high heat.
2. While pan is heating, prep ingredients. Fit the large
chopping blade into the large work bowl of the food
processor and add the garlic, ginger and onion. Pulse to
finely chop, about 6 to 8 pulses. Remove and reserve.
Put the carrots in the work bowl and finely chop, using
about 8 quick pulses.
3. Once pan is hot, add 2 tablespoons of the oil.
Once hot, add the garlic, ginger and onion mixture.
Sauté until vegetables are softened, about 30
seconds, being sure to keep them moving with a
heatproof spatula so they do not burn. Adjust heat as
necessary for the particular pan and stove. Add the
carrots and continue to stir-fry, constantly stirring until
carrots are slightly softened, about 1 to 2 minutes.
Stir in sake and allow to reduce; use a heatproof
spatula to scrape any flavorful brown bits from the
bottom of the pan into the dish.
4. Add the remaining oil and allow to heat for about a
minute (continue to stir the vegetables once or twice).
Once hot, add the rice and cashews; stir-fry, allowing rice
to sit about 1 to 2 minutes between stirs, until rice has
crisped and browned a bit. This should take about 6 to 8
minutes. Add the turmeric and salt, stirring to fully coat.
5. Push mixture to one side of the pan. Add eggs and let
cover half of the pan, and cook, breaking up with a spatula
while cooking. Once eggs have cooked, mix with rice.
6. Add pineapple and stir well. Cook until warmed through.
7. Reduce heat to low. Stir in fish sauce, soy sauce and
scallions. Taste, adding additional salt if desired.
8. Serve immediately.
Nutritional information per serving (1 cup):
Calories 358 (46% from fat) • carb. 42g • pro. 8g • fat 19g
sat. fat 3g • chol. 53mg • sod. 213mg • calc. 36mg • fiber 2g